Light Lasagna With Swiss Chard and Mushrooms

• 16 ounces part-skim ricotta cheese or 16 ounces firm tofu
• 12 ounces firm tofu or 12 ounces part-skim ricotta cheese
• 1 teaspoon fresh oregano, sliced
• 1 tablespoon fresh basil, sliced
• 2 eggs (optional)
• 25 ounces spaghetti sauce
• 13 ounces water, using sauce jar
• 12 ounces textured vegetable protein or 12 ounces veggie crumbles
• 4 garlic cloves, crushed and diced
• 1 tablespoon olive oil
• 12 large onion, diced
• 1 lb mixed mushrooms, sliced
• 1 lb swiss chard, sliced small
• 16 ounces sheets pasta, regular uncooked lasagna sheets
• 8 ounces tofu or 8 ounces vegan mozzarella cheese or 8 ounces vegan mozzarella cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 4 ounces parmesan cheese, shredded
• 1 teaspoon salt, to taste
• 1 teaspoon ground pepper, to taste

1. Saute onion and garlic for 5 minutes, add mushrooms and brown for 5 minutes more.
2. Add remaining sauce ingredients, except water and cook 10 minutes.
3. Season with salt and pepper to taste.
4. Mix ricotta ingredients.
5. Season with salt and pepper to taste.
6. Spoon some sauce into bottom of lasagna pan layer noodles, sauce and ricotta, finishing with sauce on top.
7. Add water on top.
8. Top with cheeses.
9. Bake at 350F for 30 minutes or until top is browned and noodles are cooked.
10. There is enough liquid to cook the noodles.
11. Wrap in foil.
12. Place baking sheet under pan to catch drippings.
13. Remove foil and cook 15 minutes at 400F until top is browned.
14. The noodles should come out fully cooked, but a bit al dente.

ricotta cheese, ricotta cheese, fresh oregano, fresh basil, eggs, spaghetti sauce, water, vegetable protein, garlic, olive oil, onion, mixed mushrooms, swiss chard, pasta, mozzarella cheese, mozzarella cheese, parmesan cheese, salt, ground pepper

Taken from www.food.com/recipe/light-lasagna-with-swiss-chard-and-mushrooms-429131 (may not work)